Homemade English Muffins (Printable)
Soft, golden muffins with chewy texture and perfect nooks for butter.
# Ingredient List:
→ Dough
01 - 3 cups bread flour
02 - 1 1/4 cups whole milk, lukewarm
03 - 2 1/4 tsp active dry yeast
04 - 1 tbsp granulated sugar
05 - 1 tsp fine sea salt
06 - 2 tbsp unsalted butter, melted
→ For greasing and dusting
07 - 1 tbsp neutral oil or extra butter, for greasing
08 - 2 tbsp cornmeal or semolina, for dusting
# How to Make:
01 - Dissolve yeast and sugar in lukewarm milk. Let sit for 5–10 minutes until frothy.
02 - Combine bread flour and salt in a large bowl. Create a well in the center, pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a mixer with dough hook for 5–6 minutes.
04 - Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1–1.5 hours until doubled in size.
05 - Punch down dough and transfer to a floured surface. Roll out to 3/4 inch thickness. Using a 3-inch round cutter, cut out circles. Reroll scraps to yield about 8 muffins.
06 - Dust a baking sheet with cornmeal or semolina. Place muffins on the sheet, spacing slightly apart. Sprinkle tops lightly with more cornmeal.
07 - Cover loosely and let proof for 25–30 minutes until slightly puffed.
08 - Preheat a large skillet or griddle over low-medium heat. Lightly grease with oil or butter. Cook muffins in batches for 7–9 minutes per side, flipping once, until deeply golden and cooked through. Internal temperature should reach 200°F.
09 - Transfer to a rack to cool. Split with a fork for signature nooks and crannies, toast, and enjoy with butter, jam, or your favorite toppings.
# Helpful Tips:
01 -
- The homemade version has a texture and flavor that puts store bought to shame
- Theres something deeply satisfying about creating those signature nooks and crannies yourself
02 -
- Low and slow cooking prevents burning before the center is fully cooked through
- Splitting with a fork instead of a knife creates the signature texture everyone loves
03 -
- Dont rush the second proof or youll miss out on those signature air pockets
- Cornmeal on both sides prevents sticking and adds authentic restaurant style texture